- Will initially taste VERY strong and gingery- but remember it gets diluted ALOT when added to the juice- so don’t be afraid here!!
- You can make this a day ahead, strained and stored in a glass container in the fridge!
- This adds a floral note and good amount of sweetnesss so add more or less of this based on how sweet you want your drink to be! This will also take into play how sweet the juice you chose is ! Remember again this will be diluted once you actually add ICE to your drink.
- I used a cran-pomegranate mix- and loved it! Try hard as you can to find one that has no added sugar- as youll have this in the ginger syrup AND in the elderflower liqueur.
- Bubbly substances should always be used to “top off” your drink and not mixed right in – or its just going to go flat anyway. Instead of tonic water like I used- you could use a splash of sparkling wine, prosecco/champagne or even some ginger beer to top off your drink!! Leave some options with guests so they can choose! You can also leave little cups of different garnishes like sugared cranberries- lime wedges- or mint leaves so they can pick their own garnish too! Have some fun with it and know that you don’t have to do ALL of the work- people can have fun assembling their own cocktails!
Cranberry Ginger Cocktail
Yield 8-10 Drinks
2 32 oz (1 Qt) Cranberry-Pomegranate Juice - preferably with no sugar added (Recipe calls for 1, but have an additional on hand incase)
1.5 cups Hendricks Gin
1/2 cup St. Germain Elderflower Liqueur
2 limes, juiced/squeezed
Tonic Water- for topping (or use Prosecco/Champagne)
1 Bunch Mint leaves
Few Sprigs Rosemary
Cranberries (optional for garnish)
Lime wedges or slices (optional for garnish)
Ginger Mint Syrup:
- 2 cups water
- 3 Tbsp sugar
- 2, 4-inch pieces ginger- sliced thin
- 3 inch sprig of rosemary
- 1 cup mint leaves
- In a medium sauce pan, bring the sugar, water and ginger to a boil. Once the sugar is completely dissolved, reduce the pan to a slow simmer and add in the mint leaves and rosemary. Let this simmer on very low heat for about 15-20 minutes. Remove from heat, let cool completely and strain into a glass container or pitcher.
- In a large pitcher combine the cranberry pomegrante juice, ginger syrup, elderflower liqueur, gin, lime juice, and a few big handfuls of torn mint leaves. Taste at this point (remember it will still be diluted by the addition of ice). For additional sweetness- add more elderflower liqueur. Add additional juice if you want to dilute the taste of the gin or ginger.
- Serve in a cocktail glass over lots of ice, and top off with a splash of tonic water, cranberries and lime wedges!